Gnocchi and White Bean Skillet

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Gnocchi and White Bean Skillet

Gnocchi and White Bean Skillet

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 dinner of 4 side portions 1x


  • 2 cups white pea bean (navy beans), drained and rinsed (500 mL)
  • 2 tbsp Canola oil, divided (30 mL)
  • 1/2 white onion, chopped
  • 1/2 large bunch kale, stems removed, chopped
  • salt and pepper, to taste
  • 1/4 cup Parmesan cheese, grated (60 mL)


  • 1/4 cup canola oil (60 mL)
  • juice from half a lemon
  • 2 garlic cloves, crushed
  • 1 tbsp Italian seasoning (15 mL)
  • 1/2 tsp red pepper flakes (2 mL)


Prepare gnocchi per package instructions.

In a large nonstick skillet, heat 1 tbsp Canola oil over medium heat. Add boiled gnocchi and sauté until slightly crispy, about 5-7 minutes. Remove gnocchi from pan, set aside.

In the same pan, add remaining oil, add onion and garlic, cook until onion is translucent, about 5 minutes.

Add beans and one handful of kale at a time, cooking until wilted. Remove from heat and season with salt and pepper.

In a jar with a lid, combine all the dressing ingredients, replace lid and shake until combined and oil starts to emulsify. Set aside.

In a large bowl add gnocchi, beans and kale, drizzle with dressing and toss gently to coat. Top with Parmesan cheese.


  • Serving Size: 1 servings (22.90 oz)
  • Calories: 1128
  • Sugar: 5.5 g
  • Sodium: 1739 mg
  • Fat: 47.5 g
  • Saturated Fat: 5.6 g
  • Trans Fat: 1.1 g
  • Carbohydrates: 149.4 g
  • Fiber: 19.3 g
  • Protein: 33.9 g
  • Cholesterol: 11 mg